首页|酸法水解在蔗糖转化糖浆生产工艺中的应用研究

酸法水解在蔗糖转化糖浆生产工艺中的应用研究

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为提高蔗糖转化糖浆的质量,降低成本,满足市场需求,本文研究了不同柠檬酸添加量、水添加量、熬煮时间和熬煮温度条件下蔗糖制备转化糖浆的转化率.通过正交实验,最终确定酸法水解在蔗糖转化糖浆生产中的最优工艺为:柠檬酸添加量0.6%,加水量35%,熬煮时间90 min,熬煮温度95℃,测得蔗糖的转化率为32.85%.
Study on the Application of Acid Hydrolysis in the Production of Sucrose Invert Syrup
To improve the quality of sucrose invert syrup,reduce its cost and meet the market demand,the conversion rate of sucrose to invert syrup was studied under the conditions of different amount of citric acid,amount of water,boiling time and boiling temperature.Through orthogonal experiment,the optimal process of acid hydrolysis in sucrose conversion syrup production was determined as follows:the amount of citric acid added was 0.6%,the amount of water added was 35%,the boiling time was 90 min,the boiling temperature was 95℃,and the measured conversion rate of sucrose was 32.85%.

acid hydrolysis of sucrosesucrose invert syrupprocess research

欧红莹、郑博强、李绍波、农晓如、黄楚云、沈佳颖、黄锦敏

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广西农业职业技术大学,广西 南宁 530007

广西蓝发生物科技有限公司,广西 南宁 530033

酸法水解 蔗糖转化糖浆 工艺研究

自治区级大学生创新创业实训计划项目自治区级和国家级大学生创新创业训练计划项目

202316205017202416205001X

2024

现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子:0.169
ISSN:2096-5060
年,卷(期):2024.30(14)